Curry leaf is a popular leafy-spice used in Asian-Indian cuisine for its characterizing authentic flavor and distinct aroma. Curry leaves are both food ingredients as well as medicinal ingredients. These leaves are used in very small quantities for their distinct aroma. Used extensively in South Indian and Sri Lankan cuisines, curry leaves, fresh or dried are normally fried in oil to release their wonderful flavor and aroma. Curry Plant is widely used for its culinary and medicinal properties. It is considered an important ingredient in South Indian and Sri Lankan cuisine. It is Fresh and pleasant and enhances the taste of the dish in which they are used. The chemical composition of Curry leaf or plant defines the aroma and the taste. Following are the chemical composition or the constituents of the curry leaf: The essential constituents of curry leaf are: monoterpens including ß-phellandrene, a-pinene, ß-pinene. In some species sesquiterpenes is then main constituents. The leaves look a bit like bay leaves along a long central stem and are used in a similar fashion.
The spice is said to have many medicinal properties. It is used in the traditional medicinal system for improving the digestive system, skin conditions and as a treatment for diabetes.
These leaves are used in very small quantities for their distinct aroma. Used extensively in South Indian and Sri Lankan cuisines, curry leaves, fresh or dried are normally fried in oil to release their wonderful flavor and aroma. Curry Leaf is used in Butter Chicken, Chicken Tikka, Samosa and Dosa as well as some distinctive signature dishes like Chilli Tofu, Bhutta Kurma that are a subtle blend of modern taste trends and ingredients, that are unique. Curry leaves are used extensively in South Indian cooking. The pungent leaves are typically toasted in oil prior to the rest of the ingredients being added to the cooking pan. The leaves are best fresh but can be found and used dried as well.